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This gluten-free stuffing is simply the best! It’s made with gluten-free sourdough bread and all of the traditional stuffing ingredients that you know and love.

gluten free stuffing in a casserole dish

Gluten-Free Stuffing

It’s not Thanksgiving without stuffing! Or dressing depending on what you prefer to call it. Stuffing was always a staple at Thanksgiving when I was growing up, and it’s one of those things that you assume you’ll never get to eat again if you don’t eat gluten.. think again!

This gluten-free stuffing is the perfect Thanksgiving side dish if you don’t eat gluten! It’s so delicious that no one else will even know that it’s gluten-free.

The Ingredients for Gluten-free Stuffing

  • Yellow onion and celery.
  • Chicken broth. You can use any broth of your choice.
  • Egg. This helps to bind the recipe. You can try to do it without the egg, though it won’t be quite as structured without it.
  • Dried cranberries. This is optional but I think it really adds something special!
  • Gluten-free bread. Bread SRSLY is my favorite GF sourdough! I get it shipped to my house and just freeze any extras I have. The quality is amazing, and the flavor is incredible. You can use my code UNBOUNDWELLNESS for free shipping on your first order!

How to Make Gluten-Free Stuffing

  • Cook the vegetables: Using a medium skillet, heat 1 tbsp of ghee over medium heat. Add the onion and celery and saute for 5-6 minutes or until lightly tender. Set aside.
  • Chop the bread: Chop the loaf into 1″ cubes and set aside in a large bowl.

gluten free bread cubes in a bowl

  • Prep the broth: Whisk the broth, ghee, and egg together until fully incorporated. Set aside.
  • Combine & bake: Pour the broth mixture into the bowl with the bread cubes and add the celery, onion, dried cranberries, and seasonings. Toss the entire mixture together with a rubber spatula, ensuring that the bread is well coated and the mixture is fully combined. Add the stuffing mixture to the baking dish and cover. Bake in the preheated oven covered for 30 minutes. Remove the cover and bake for another 10-15 minutes or until the bread is golden brown.

gluten free stuffing in a casserole dish

Can you stuff this inside a turkey?

I honestly haven’t tried to use this recipe inside a whole turkey, but I think it’s great made separately in a casserole dish like this!

Can you use another bread?

I’ve only tried this with bread srsly GF sourdough, but you likely can swap other bread!

Can you make this AIP?

This particular recipe isn’t AIP, but I have an AIP “corn”bread stuffing!

gluten free stuffing on a plate

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The Best Gluten Free Stuffing


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This gluten-free stuffing is simply the best! It’s made with gluten-free sourdough bread and all of the traditional stuffing ingredients that you know and love.


Scale

Ingredients

  • 1 16oz loaf gluten-free bread (I use this bread srsly GF bread)
  • 3 tbsp melted ghee, divided
  • 1 yellow onion, diced
  • 3 stalks celery, chopped
  • 1 1/4 cup chicken broth
  • 1 egg
  • 1/4 cup dried cranberries
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary leaves
  • 1 tsp dried sage
  • 1 tbsp fresh parsley, chopped
  • 3 cloves garlic, minced

Instructions

  1. Preheat the oven to 375 F and lightly grease an 8×8″ casserole dish.
  2. Using a medium skillet, heat 1 tbsp of ghee over medium heat. Add the onion and celery and saute for 5-6 minutes or until lightly tender. Set aside.
  3. Chop the bread loaf into 1″ cubes and set aside in a large bowl.
  4. In a smaller bowl, whisk the broth, 2 tbsp of melted ghee, and egg together until fully incorporated. Set aside.
  5. Pour the broth mixture into the bowl with the bread cubes and add the celery, onion, dried cranberries, and seasonings. Toss the entire mixture together with a rubber spatula, ensuring that the bread is well coated and the mixture is fully combined.
  6. Add the stuffing mixture to the baking dish and cover. Bake in the preheated oven covered for 30 minutes. Remove the cover and bake for another 10-15 minutes or until the bread is golden brown.
  7. Serve with a serving spoon as a side.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

This particular recipe isn’t AIP, but I have an AIP “corn”bread stuffing!

  • Category: Sides
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 309
  • Fat: 13.1g
  • Carbohydrates: 42g
  • Fiber: 4.6g
  • Protein: 6.9g

Keywords: thanksgiving stuffing, gluten free stuffing